1 SPRING VEGIE WRAPS
PREP + COOK TIME 30 MINUTES SERVES 2
Make the Basic Egg Wraps (recipe p92). Cut 100g orange sweet potato into very thin matchsticks. Heat 1 teaspoon light olive oil in a medium frying pan; cook sweet potato, stirring, for 4 minutes or until tender. Add ½ medium (60g) finely chopped zucchini; cook, stirring, for 3 minutes or until soft. Cut 90g asparagus into 3cm lengths; add to pan, along with ⅓ cup peeled broad beans, ⅓ cup thawed frozen peas and 1 clove crushed garlic. Cook, stirring, for 2 minutes; stir in 1 tablespoon chopped fresh mint and season with pepper. Divide bean mixture between Basic Egg Wraps and sprinkle with 25g crumbled fetta. Roll wraps to enclose filling. Serve each wrap with toast, if you like.